Everyday baked beans take on a sophisticated character with the addition of bourbon and orange juice.
1 tablespoon olive oil
1 large yellow onion, chopped
14.5-ounce can crushed tomatoes
¼ cup molasses
2 tablespoons cider vinegar
1 tablespoon prepared mustard
1 tablespoon tamari or other soy sauce
3 cups cooked or two 15.5 ounce cans navy beans or other white beans, drained and rinsed
¼ cup bourbon
¼ cup frozen orange juice concentrate
1. Heat the oil in a medium-sized skillet over medium heat. Add the onion, cover, and cook until softened, about 5 minutes.
2. Transfer the onions to a 2½- to 4-quart slow cooker. Add the tomatoes, molasses, vinegar, mustard and tamari, stirring to combine. Stir in the beans, bourbon, and orange juice concentrate, cover, and cook on low for 4 to 6 hours.
Hint: Cook dried beans in the slow cooker overnight and they will be all ready for making this dish the next day.